This dish combines crispy bite-sized chicken pieces with a perfect balance of sweetness and heat that will have you reaching back for seconds (and thirds). The unique qualities of this recipe lie in its irresistible flavor combination and addictive crunch. Whether you’re preparing a crowd-pleasing appetizer or a quick weeknight dinner, this recipe is sure to be a winner. Let’s dive in!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust according to your spice preference)
- 1/2 cup buttermilk
- 1/4 cup honey
- 2 tablespoons hot sauce
- Vegetable oil, for frying
- Sesame seeds and sliced green onions, for garnish (optional)
Instructions
- In a large bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, salt, black pepper, and cayenne pepper. Mix well.
- Dip each piece of chicken into the buttermilk, allowing any excess to drip off, and then coat it in the flour mixture. Place the coated chicken on a plate or baking sheet.
- In a small bowl, whisk together the honey and hot sauce to create the sweet and spicy glaze. Set aside.
- Heat vegetable oil in a deep pot or skillet over medium-high heat. Once the oil is hot, carefully add the coated chicken in batches, ensuring not to overcrowd the pan. Fry the chicken for about 4-5 minutes, or until golden brown and crispy.
- Using a slotted spoon or tongs, transfer the cooked chicken to a paper towel-lined plate to drain any excess oil. Drizzle the sweet and spicy glaze over the cooked chicken and toss to coat evenly.
- Serve the Sweet and Spicy Popcorn Chicken immediately, garnished with sesame seeds and sliced green onions if desired.
Notes
For even cooking, be sure to cut the chicken into uniform bite-sized pieces. For an extra crispy coating, you can double-dip the chicken in the buttermilk and flour mixture. Adjust the amount of cayenne pepper and hot sauce according to your desired level of spiciness. Use a candy thermometer to monitor the oil temperature and maintain it around 350°F (175°C) for optimal frying results. Serve the popcorn chicken immediately after tossing with the glaze to preserve its crispy texture.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14g
- Sodium: 560mg
- Fat: 12g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 70mg
